Enrico Sgarbossa’s Zero-Waste Bread is more than a recipe—it’s a revolution in the way we think about food waste. By taking dough that would normally be discarded and transforming it into fresh, flavorful bread, Enrico has created a product that is as good for the planet as it is for the palate. From focaccia to sourdough loaves, every bite embodies the principles of sustainability and creativity. The bread is made using leftover pizza dough, water, flour, and yeast, proving that reducing waste can be both simple and delicious. Whether you’re looking for an ethical culinary option or just love great-tasting bread, the Zero-Waste Bread oers the best of both worlds.

Enrico Sgarbossa’s Zero-Waste Bread reflects his deep commitment to sustainability. He explains, “Every time I saw perfectly good dough being thrown away, it struck me how wasteful the process was. I knew there had to be a way to repurpose it, and that’s how Zero-Waste Bread was born.” By re-kneading old dough with fresh ingredients, Enrico not only minimizes waste but also creates a superior product. With its sourdough-like fermentation process, the bread boasts a rich, complex flavor that often surpasses traditional options. The concept is simple, yet the impact is profound: “Why waste when you can create something even better?” Join the movement that’s helping reduce food waste, one loaf at a time.